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Stufeed Egg Plant

Eggplant halves are boiled, drained, then filled with a breadcrumb, butter, onion, pepper, and salt mixture, baked for fifteen minutes.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Stufeed Egg Plant

Ingredients

Directions

Prepare

  1. Cut the eggplant in half lengthwise.

  2. Scrape out the flesh and place it in a saucepan with a little minced ham.

  3. Cover with water and boil until soft.

Fill and bake

  1. Drain the eggplant and add two tablespoons of grated crumbs, one tablespoon of butter, half a minced onion, pepper, and salt to taste.

  2. Fill each eggplant half with the mixture.

  3. Add a small lump of butter on top and bake for fifteen minutes.

  4. If omitting ham, use more bread crumbs and mix them with beaten egg yolks (two per eggplant) before filling.

Nutrition, whole recipe (rough)

108Calories
0 gProtein
12 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggplant (in the method)
Its cooked, soft flesh forms the moist base of the filling.
Grated bread crumbs
Absorb moisture from the eggplant and give the filling body and structure.
Butter
Adds richness and fat, and helps the top brown during baking.
Egg yolks (in the method)
Bind the crumb mixture when used in place of the ham.

The step that matters

Drain the eggplant well. Excess water left in the cooked flesh makes the filling soggy and dilutes the crumbs, so it will not hold its shape in the shell.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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